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Categories:
olive oil onion garlic carrots red bell pepper zucchini eggplant vegetable stock turmeric cilantro cinnamon stick Curry RISOTTO
Viewed: 32 - Published at: 2 years agoIngredients
- 2 tbsp. olive oil
- 1 med. onion
- 2 med. cloves garlic
- 2 large carrots
- 1 med. red bell pepper
- 1 lrg. zucchini
- 1 med. eggplant
- 2.5 cups vegetable stock
- 1 tsp. turmeric
- 3 tbsp. cilantro
- 1 sm. cinnamon stick
- 1 tsp. curry
- 1 tsp.
- 1 cup risotto
Method
- Heat oil over Medium heat, stir in onions & cook until soft.
- Add garlic, carrots, bell pepper, stock & spices; bring to a boil.
- Reduce to simmer, cook 10 minutes.
- Add zucchini, eggplants, half of cilantro - cook until tender, about 25-30 minutes.
- Serve over risotto.
